Slice off the top and bottom of both blood oranges with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the blood oranges over a large bowl, cut along both sides of each segment, staying close to the membrane, to release. Discard membrane. Repeat process with orange.
Add lettuce, endive, radicchio, fennel, pomegranate seeds, and parsley to bowl. Drizzle with citronette and season with salt and pepper; toss to combine.
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